More Great Recipes: Main Dish | Poultry

Susan's Caribbean Chimichangas: Desperate Housewives

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Member since 2008

Serves 6 | Prep Time 20 | Cook Time 20


4 chicken breast halves, cooked, diced
1 (15-ounce) can black beans, drained, rinsed
1/2 cup diced red onions
1 cup frozen corn, thawed, drained
1/4 cup diced fresh cilantro
2 jalapeno peppers, seeded, diced
1 cup cooked rice, cooled
1 tablespoon Jamaican jerk seasoning
12 large (burrito size) flour tortillas
Jamaican Pepper Sauce:
2 cups mango juice
3 tablespoons minced cilantro
2 teaspoons hot pepper sauce
2 tablespoons brown sugar
2 teaspoons Jamaican jerk seasoning

In large bowl, mix together chicken, black beans, onions, corn, cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.

On each tortilla, spoon about 1/3 cup chicken mixture just below center. Fold two sides of tortillas over filling. Fold over top and bottom edges of tortillas, making rectangles; secure with wooden picks.

On greased baking sheet, place tortillas, folded side down. Spray chimichangas with cooking spray and bake in 425*F oven for 15 minutes, turning once.

Remove picks and serve with Jamaican Pepper Sauce for dipping.

Jamaican Pepper Sauce: In medium bowl, whisk together 2 cups mango juice, 3 tablespoons minced cilantro, 2 teaspoons hot pepper sauce, 2 tablespoons brown sugar and 2 teaspoons Jamaican jerk seasoning. Store in refrigerator until chimichangas are finished baking. Whisk again just before serving.

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